Plantains, bananas, and banana leaves are deeply ingrained in Latin American cuisine. Plantains are more dense than bananas and mostly used in cooking whereas bananas are eaten as fruit. Bananas and plantains have an interesting origin and are perhaps one of those fusion ingredients brought by the explorers to the new world from Asia inContinue reading “Plátanos: Plantains”
Category Archives: Savory
My Mom’s Sopa de Res: Salvadorian Beef and Vegetable Soup
On days when I’m feeling under the weather, there is nothing more comforting than my mom’s sopa de res. The ingredients are simple, but highly nutritious. It’s made with vegetables that are just “roughly chopped” and beef shanks with bone and all. Bone broth seems to be all the rage nowadays, but using the bonesContinue reading “My Mom’s Sopa de Res: Salvadorian Beef and Vegetable Soup”
Zarzuela Catalana & María Luisa Cake
May is the month of birthdays in my family, including my own. Her birthday is on May 1st and this year is the year of multiple events for us: graduation parties, baby showers, etc. So, we decided that for all the May birthdays we would keep it simple, at least for us adults. Well, simple doesn’t meanContinue reading “Zarzuela Catalana & María Luisa Cake”
Gallo en Chicha
It is so refreshing to finally write a new blog post. Life has been a little crazy lately but for a good reason. We are currently expecting our third baby and this time, it’s a high-risk pregnancy. The baby and I are doing well at 31 weeks, however, I won’t be able to resume myContinue reading “Gallo en Chicha”
Pollo Guisado: Salvadorian Chicken Stew
There’s chicken soup for the soul, but this chicken stew deserves a high rating on the comfort scale. Chicken stew is one of those homey dishes that everyone loves. It’s so rustic and warming and most cultures I know have their own versions. From curries to Ethiopian doro wat, and let’s not forget chicken and dumplings,Continue reading “Pollo Guisado: Salvadorian Chicken Stew”
Summer Stuffed Tomatoes & Parmesan Crisps
Consider this post a sequel to Farmer’s Market & Stuffed Bell Peppers. I stuffed these meaty beefsteak tomatoes I got from the Farmer’s Market with leftover meat filling that I had previously prepared to stuff bell peppers. I guess I was on a rellenos kick. I love stuffed vegetables because the flavors get all infused into theContinue reading “Summer Stuffed Tomatoes & Parmesan Crisps”
Rosemary & Balsamic Pork Chops
Pork chops can be a little intimidating. The main problem is obtaining juicy, done right pork chops. I have to admit, I’m not brave enough to grill pork chops mostly out of fear of ending up with rubbery, dry meat. But I’ve come up with this recipe that works every single time. It has becomeContinue reading “Rosemary & Balsamic Pork Chops”
The Farmers Market & Stuffed Bell Peppers
I love the farmers market at the Irvine Park. The produce is so beautiful and fresh. The fruits and veggies just pop with color. It’s nature at its best, especially because it’s edible. You also find unusual vendors and all kinds of delicious, gourmet treats, like Welsh meat pies. My daughter Bella loves sampling all theContinue reading “The Farmers Market & Stuffed Bell Peppers”
Rellenos
Rellenos are stuffed vegetables dipped in egg batter, fried, then cooked in a light tomato sauce. Salvadorians make rellenos out of any vegetable like green beans, potatoes, squash, peppers, etc. They are so good, and often stuffed with cheese or meat. The tomatoey sauce pairs perfectly with rice. Here is a recipe for two typesContinue reading “Rellenos”
Pollo en Achiote
Pollo en achiote is a simple, yet exotic chicken dish. You need a banana leaf to cook it. Banana leaves are not strong tasting. You don’t eat the actual leaves. We use them to wrap tamales for example. The flavor seeps into the food without overpowering it. Many Latino markets sell banana leaves for tamales, but I wasContinue reading “Pollo en Achiote”
